Incredible Smoked Wild Turkey Leg Recipe
Add the vegetable stock and seasonings to a large saucepan. Bring the brine ingredients to a boil (make sure all the kosher salt has dissolved). Remove from the heat and let the brining mixture cool for 15 minutes. Add the ice to the brine mixture and pour into a container large enough to hold the turkey legs.
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When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes. 250 ˚F / 121 ˚C. Super Smoke. 4. Insert the probe into the thickest part of a turkey leg, avoiding touching the bone. Lay the turkey legs directly on the grill grates. Close the lid and smoke until the internal temperature reaches 165.
Collard Greens with (homemade) Smoked Turkey Leg Vindulge
Season the legs with the dry rub, one teaspoon per small leg or two teaspoons on each big 'un. Smoke them at 250 to 275 degrees, using a light flavored smoker wood. Apple, pear, or cherry are good choices for a mellow smokey flavor. Don't over smoke these. A hint of smoke flavor is enough.
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Step 2: Brine the turkey legs. Once the ice is melted and the brine is cool, place the turkey leg in a container that is large enough to hold enough brine and fully submerge the turkey leg. Dump the brine in and make sure it is fully covering the turkey leg. If it is not fully submerged, add 1 cup of cool water at a time until it is fully covered.
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Sprinkle the spices onto both sides of each turkey leg. Rub the spices in to penetrate the meat. Ensure the turkey is fully coated and add additional spices if necessary. Place the turkey on the smoker and smoke for 90 minutes or however long it takes to reach an internal temperature of 175 degrees.
Roasted Turkey Legs
Prep. Remove the turkey legs from the refrigerator and take the legs out of the brine. Give them a quick rinse under cool water and pat them dry. Smoke. Place the turkey legs directly on the smoker. Close the lid and smoke them for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F. Enjoy.
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Cover with aluminum foil and place in oven. Let braise for 4 hours, checking every hour to make certain liquids still cover legs (add more beer if too much has evaporated). After 4 hours, set smoker to 200 and liberally rub legs with spice mix. Smoke legs for half-hour to 1 hour, depending on desired texture and smoky flavor.
Recipe Smoked Wild Turkey Leg Quarters Wild turkey leg recipe
After leg quarters have desired smoke. Place on a wire rack, on a sheet pan. Pour a liquid (I chose apple cider vinegar) on the sheet pan and tent with foil. Place in a 250F oven for 1-2 hours. Use the probe thermometer on the thigh,When temp 175F-185F, pull from oven and rest the meat tented in the foil.
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Sprinkle my BBQ rub generously over the turkey legs. Preheat your smoker to 250 degrees F, cooking indirectly. Add your favorite wood chips or wood chunks to help develop the smoky flavor. Cook the turkey legs for about 2-2.5 hours or until the internal temperature of the turkey reaches 175 degrees F.
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Brine the turkey legs, fully submerged, for 24 hours. On day 2, use a marinade injector to inject the brine 4-5x in different spots around the turkey leg. The legs will visibly puff up and get bigger. Put the turkey legs on a tall wire rack set in a deep roasting pan. Fill the pan with 1/2 inch (1-2cm) of water.
Made some smoked turkey legs! r/BBQ
Rinse the turkey legs and place them in a large container. Add bay leaves, cloves, mustard seeds, peppercorns, and ice cubes. Step 2- Make the brine. Combine brown sugar, coarse and curing salt, and water in a saucepan and bring to a boil. Cool it down and pour it over the turkey legs.
"HickorySmoked Wild Turkey Leg Philly" "Braising the Wild" » Sporting
Rinse the turkey legs with cold water and place them in a large container. Add the bay leaves, cloves, peppercorns, and mustard seeds plus 7 cups of ice (listed under the brine ingredients). Prepare the brine solution - boil the water with the two types of salt and brown sugar. Stir to dissolve, cool down a bit and pour over the turkey legs and.
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Heat your smoker between 200 and 215 degrees F. Glaze the turkey with your favorite bbq sauce now or wait until the last 30 minutes of smoking. Smoke the turkey legs for about 1.5 hours. If you're worried about drying the legs meat out, baste them with some of the cooking liquid around every 20 minutes.
Smoked Turkey Leg Drumsticks Recipe
Coat it with cajun seasoning dry rub or your favorite dry rub to add flavor. Place the turkey leg on the smoker and smoke for 2-3 hours or until it reaches an internal temperature of 150°F. Step 4: Rest and serve. Once smoked, remove the turkey leg from the smoker and cover it with aluminum foil or butcher paper.
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Put turkey legs in a sealed oven dish. Add a few tablespoons of water or broth and some butter. As the legs reheat, the liquid and the melting fat will ensure that the legs don't dry out. For best results, heat your turkey legs at a low temperature for 30 to 40 minutes.
Smoked Turkey Legs Andrew Zimmern
Preheat the oven to 275°F (135°C). Place the turkey legs in an oven-safe dish and add a splash of water or broth. This will prevent the meat from drying out. Cover with aluminum foil and reheat until the internal temperature reaches 165°F (74°C). This will take around 20-30 minutes.
